From July to September 2025, Marriott International’s Luxury Dining Series returns with a richer and more expansive culinary journey, bringing together acclaimed chefs, mixologists, and pastry artisans at luxury hotels throughout the Asia Pacific region. Now in its second year, the series has grown into a showcase of cross-cultural collaboration, where traditions meet contemporary techniques in a variety of immersive dining experiences. Hosted in cities across Japan, Korea, India, Australia, Singapore, Indonesia, and Thailand, each stop highlights the local character of its destination while welcoming guest talent from across the region. This celebration of food and craftsmanship continues to offer a unique opportunity for international teams to present collaborative menus that reflect both local heritage and global perspectives.

Japan – Osaka (July 11–13)
The 2025 Luxury Dining Series kicks off at The St. Regis Osaka with a line-up of acclaimed chefs. Chef Takato Kitano and Chef Yuki Oe showcase Japanese produce through seafood and heritage vegetables. Chef Agustin Balbi of Andō and Chef Michiaki Yoshida present a Japanese-Italian tasting menu. Hideyuki Saito of Gold Bar leads a cocktail takeover, while Pastry Chef Alex Chong reimagines tea rituals with Southeast Asian flair. The opening leg wraps with a grand dinner by Chef Takatoki Minagawa and Chef Ryuta Iizuka of Ryuzu.

South Korea – Jeju (July 17–20)
Jeju’s culinary showcase at JW Marriott Jeju Resort & Spa begins with a Six-Hands dinner by chefs Paul Smart, Ryan Byrne, and Jayden Kim, combining the island’s seasonal produce with refined techniques. Pastry Chef Sienna Wang and Chef Shigeru Nojima curate a Midsummer High Tea, while Head Bartender Yosuke Asano crafts tea-infused cocktails. A brunch led by chefs Jin Lee and Hirotaka Nakashima pays tribute to Jeju’s Haenyeo divers, featuring seafood-focused dishes elevated with kaiseki style. The event also includes a liquor-making masterclass, where Master Kim and Asano explore traditional Korean fermentation alongside Japanese mixology. The programme highlights Jeju’s culinary identity through cross-cultural storytelling and craftsmanship.

India – Bengaluru (July 31–August 3)
 JW Marriott Bengaluru Prestige Golfshire Resort & Spa with Chef Riyaz Ahmed leads Daawat-e-Aaleeshan, a showcase of traditional Indian cuisine, while Neeraj Rawoot crafts a whimsical Alice in Wonderland-themed farm-to-table dinner at JW Garden. The Five Elements Dinner features a collaborative menu from chefs Rawoot, Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat. Chef Agam and Chef Thien also team up for a lakeside brunch blending Korean BBQ, Omakase, and Cantonese styles. The Great Getaway Brunch offers global grills and live music by the pool. For cocktail lovers, mixologists Kuldeep Rawat and Simone Ciambrone host Shaken & Stirred at Bvlgari Bar, Ginza.

Australia – Perth (August 15–17)
The Ritz-Carlton, Perth will host a culinary showcase led by Chef Brian Cole and Chef Katsuhito Inoue. Their East Meets West dinner blends Australian open-fire cooking with Japanese kaiseki. They will also present Farmers’ Bounty, a one-night-only farm-to-table experience. Pastry Chef Jiu Jiang joins Cole for a regional afternoon tea, while Marco Barsotti and Kentaro Wada headline a cocktail tasting with bites by Chef Stephen Cocks.

Singapore (August 29–31)
The St. Regis Singapore joins the event with Forgotten Flavors series, a Four-Hands Cantonese menu by chefs Chan Chung Shing and Daniel Wong at Yan Ting. A six-hands menu at The Astor Grill follows, crafted by chefs Vladmir Veiga, Fabio Granata, and Angelo Sergio. Celebrating Singapore’s 60th year, chefs Angela Lai and Ng Chee Leong reimagine nostalgic treats. Bar talents Marco Dongi and Paulo Naranjo team up at The St. Regis Bar for a regional cocktail collaboration.

Indonesia – Jakarta (September 11–14)
The St. Regis Jakarta hosts a culinary celebration from 11–14 September 2025. Pastry Chef Janice Wong opens with a chocolate tasting, followed by a modern Swiss dinner by Chef Arne Riehn of IGNIV Bangkok. Chef Tino Ibrata leads a family-style archipelago dinner, beginning with a Wayang performance. Afternoon Tea is reimagined by chefs Janice Wong and Kevin Lee. Bar talents Yasuhiro Kawakubo and Giovanni Graziadei present a Batavia-inspired punch tasting to close the experience.

Thailand – Bangkok (September 25–28)
The Ritz-Carlton, Bangkok wraps up the series with a six-hands European tasting by chefs David Toutain, Valentin Fouache, and Adam Catterall of Roganic. Another French-Asian collaboration features chefs Toutain, Loïc Portalier of Louise, and team. A Friends of Lily’s brunch by chefs Pop, Tala Bashmi, Loïc Portalier, and Chef Jai brings bold Middle Eastern, Thai, and French flavors. Chef Tala also hosts an exclusive 10-seat Bahraini dinner. At Calēo Bar, Simone Rossi and Angelo Sparvoli lead a cocktail takeover, while Chef Sylvain Constans presents a chocolate-focused afternoon tea.